Lighten Up With These Spring Salads

Spring is finally here! If you’re like most people, as happy as you are to welcome the warm sun, you’ve been hibernating this winter and now feel the pressure to get in shape for bikini season! To make the task of getting lighter, leaner and more fit less daunting, we recommend starting by eating more veggies—especially more salads because they are light, refreshing and can be super easy, healthy and satisfying. Yes, we did say satisfying!

The key is to have a salad that is packed with fiber, protein and quality carbs—this combination provides long-lasting energy, keeps you on an even keel and helps you to feel content. Here are four light and satisfying salads—your satiating, slimming springtime solution.

The Sweet and Savory Salad

This salad is made in a mason jar, which is all the rage! This meal is packed with superfoods that have anti-inflammatory properties, including kale, quinoa, blueberries and avocado. Avocados also are packed with heart-healthy fats and are especially great during the spring because they’re a good source of beta carotene, which helps to protect your bikini-baring skin from the sun’s harmful rays. This salad is also great when you’re on the go. Keep pre-chopped kale and leftover quinoa and tofu in the fridge so you can quickly throw the salad together. Every bite is packed with so many different flavors—we’re especially wild for the sweet fruity twists.

Makes 1 salad shaker

INGREDIENTS:

1-1/2 cups kale or spinach, chopped
4 oz grilled tofu (or grilled chicken breast, if you don’t have tofu)
1/3 cup quinoa, cooked
1/2 small apple, diced
2 tablespoons fresh blueberries
2 tablespoons mandarin oranges
2 tablespoons artichoke hearts, in water, drained, sliced
1/2 cup thinly sliced cucumber
2 teaspoons slivered almonds, chopped
3 tablespoons avocado, cubed (can be subbed for 1/4 cup green peas or chick peas)
1 serving Spring Vinaigrette (See below)

Spring Vinaigrette

Serves 1

INGREDIENTS:

1 teaspoon olive oil
1-1/2 tablespoons lemon juice
1/2 tablespoons fruit-flavored vinegar
1/2 teaspoon sugar
1/4 garlic clove, minced
1/4 teaspoon Dijon mustard
1/2 teaspoon black pepper
Salt to taste       

DIRECTIONS:

Whisk all vinaigrette ingredients together in a medium bowl. Lightly mix the kale, tofu and quinoa with the vinaigrette. Add kale mixture and half of the remaining ingredients in a tall jar or plastic salad shaker. Repeat with remaining ingredients. Note: It’s ideal to mix the dressing just before serving to keep the salad fresh and crunchy.

Nutrition Facts (with grilled tofu): 377 Calories; 46 g carbohydrate; 17 g fat; 19 g protein; 9 g fiber; 166 mg sodium

Citrus Salmon Spinach Salad

This deliciously sweet and tangy citrus salad is